I wish 1% or 2% beers were more readily available. I like to drink beers socially and I like to take a little of the edge off, but it'd be nice to lower the amount of alcohol I consume.
One state's worth of demand seems awfully small to me for the big brewing companies to keep bothering to produce 3.2 versions of their products. However that's assuming the legal climate is the main driver for the demand. Maybe the growing interest in NA or low alcohol content beers will lead them to increase availability of 3.2 beers, or market them more.
3.2 is the only beer that can be sold in grocery and convenience stores (grocery stores have separate alcohol stores that sell higher content beers, wines, etc.). From the article, CO, KS, OK and UT also sell 3.2.
[1] https://www.startribune.com/last-call-for-3-2-beer-bars/2034...
And there is no more 3.2% ABW/4.0% ABV beer in Utah, the limit was recently raised to 5.0% ABV.
Edit: update link
https://www.americanexperiment.org/minnesota-last-state-stan...
I've made a 2.9% English Mild by way of a partigyle brew that resulted in a very low OG. Low enough to make me concerned that the yeast would struggle. Perhaps that worry was unfounded.
Of course, a lot of American beers are around that percentage point, but the ones I'm talking about are a bit higher quality in my opinion :)
Don't worry, it's usually only the worst American beers that end up exported outside the US, and unfortunately this seems to go both ways between every pair of beer-producing regions I've been to. You can't even find a decent selection of German beers here (~50km away) in Switzerland, let alone ones from local American/Canadian/... breweries which are rare exceptions at this point. The same seems to be true of Canadian beer quality in the US, even in neighboring states like Michigan which at least had some Canadian options.